Masala Paste

• 2 fresh chillies (or 2 tsp chilli flakes)
• 2 cloves garlic
• 2cm Fresh Ginger, chopped roughly
• Pinch of salt

Paste

• 2 tbsp tamarind concentrate paste mixed with 4 tbsp water
• 100g chickpea flour
• 1 tbsp chapatti flour
• 2 tsp rice flour (or corn flour)
• 25g sugar (or 25g jaggery and 1 tsp sugar)
• 1 tsp salt
• Pinch of turmeric
• 1 tsp carom seeds
• 1 tbsp ground coriander
• 1 tsp garam masala
• 1 tsp sesame seeds
• 1 tsp yoghurt
• 8 tsp extra virgin olive oil, plus a little extra for frying

To assemble

• 16 large spinach leaves or equivalent (Patra/Chard)

Method

• Wash the leaves, then place the vein side up and slice off the central vein with a small sharp knife.  This is to help with the folding process.
• Add the chillies, garlic and ginger to the blender and whizz to form the masala paste.  Set aside.
• Add the tamarind concentrate paste to the water and mix to combine.
• Sieve the flours into a bowl, add the masala paste, sugar, salt, jaggery (if using), carom seeds, spices, sesame seeds, yoghurt and oil and mix well. 
• Add the tamarind / water paste and mix well to combine. Set aside and leave to rest for 10 minutes.
• Place one leaf, vein side up on a worksurface / bread board with the leaf tip furthest away from you.  Gently spread about 3 tsp the paste over the leaf to form a 5mm layer, taking care not to tear the leaf.  Depending on the type of leaf you use, you may want to use two or three and overlap them slightly.
• Fold the edges of the leaf inwards to the center, and add a little more paste.  Then lift the nearest end to you and fold it about 2cm onto itself.  Then continue to fold away from you until you reach the tip.  Place the leaf seam side down onto a plate whilst you do the same with the rest of the leaves.
• Add 50 ml of oil to the frying pan and heat to a low level.  Place all of the parcels, seam side down into the pan and cook for 10 minutes.  Carefully turn them and cook for a further 10 minutes. 
• Using a clean sharp knife, insert it into the middle to see if they are cooked.  If the knife comes out clean, they are cooked.  If not, turn again and cook for a  further few minutes.  The parcels will look dark in some places and lighter green in others – this adds to the texture..
• Serve whilst still warm